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Marinated Lentil and Potato Salad with Herb Dressing

This hearty starter combines earthy lentils and tender potatoes, marinated for a burst of flavor, inspired by Belgium's rich culinary traditions.

Starter
Prep 20m · Cook 30m · Total 50m
11 ingredients

In December, Belgium celebrates the harvest through hearty dishes that reflect the resilience of its people. This recipe draws parallels to the historical struggles for trade and resources, reminiscent of the intricate dynamics in the film industry and global markets today. The marinating technique not only enhances flavors but also symbolizes the melding of diverse influences, much like the intertwining narratives of politics and commerce. Inspired by Does Paramount’s David Ellison Know What He’s Doing? and A Seized Oil Tanker Off Venezuela and the Big Business of Dark Fleet Smuggling.

Instructions

  1. Rinse the lentils under cold water, then cook them in a pot of boiling salted water for about 20 minutes until tender. Drain and set aside.
  2. While the lentils cook, peel and dice the potatoes into bite-sized pieces. Boil them in salted water for 10-15 minutes until fork-tender, then drain and allow to cool.
  3. Finely chop the red onion and parsley. Halve the cherry tomatoes.
  4. In a bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to create the marinade.
  5. In a large mixing bowl, combine the lentils, potatoes, red onion, parsley, and cherry tomatoes.
  6. Pour the marinade over the salad and gently toss to combine. Let it marinate for at least 15 minutes to enhance the flavors.
  7. Serve the salad slightly warm or at room temperature, garnished with additional parsley if desired.